PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Woodford Reserve bourbon o 1 espresso o 4 ounces frothed 2 % milk Garnish o whipped cream o Starbucks Caramel Brûlée sauce Method: 1. Combine bourbon and coffee in a warmed cup or mug. 2. Add frothed milk. 3. Top with whipped cream. 4. Drizzle with caramel sauce. Remarks: Need a reason to try this? Let us repeat: bourbon, espresso, whipped cream, and caramel sauce. Got it now? . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Remy Martin VSOP cognac o 1 ounce Schladerer Edel- Kirsch liqueur o 1 ounce Simple Syrup, see: Syrups etc. o 1 egg white o 4 ounces cold coffee or espresso Method: 1. Shake cocktail ingredients except coffee without ice. 2. Add ice and shake again to chill. 3. Fine strain into cocktail glass. 4. Add coffee. Remarks: For an even a stronger cherry taste try adding a splash of the juice from Tillen Farms Merry Maraschino cherries. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Mount Gay XO rum o ¾ ounce Campari o ¾ ounce Patrón XO Cafe o 2 ounces espresso Garnish o orange peel Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Twist orange peel over glass then rub it around the rim of the glass and drop it in for garnish. Remarks: This is surprisingly good just as it is. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Pernod Absinthe Supérieure o 1 ounce Kahlúa o 2 ounces espresso Garnish o 1 whole star anise pod Method: 1. Shake over ice. 2. Serve up in a martini glass. 3. Garnish with star anise. Remarks: This was not what we expected. Truth be told, we didn’t know what to expect from putting an ounce of absinthe in a cup with two ounces of espresso except that we’d probably find out why this Frenchman was flying. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces 1800 Reposado tequila o 4 ounces strong hot coffee or espresso o 1 teaspoon agave syrup or to taste Garnish o whipped cream o shortbread cookie o ground cinnamon Method: 1. Combine cocktail ingredients in glass mug stirring to incorporate the sweetener. 2. Top with whipped cream. 3. Garnish with ground cinnamon and/or shortbread cookie. Remarks: We used a dark roast Lavazza coffee which was strong enough to compliment the tequila and balance the cream. The cookie is nice touch. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Mount Gay XO rum o ½ ounce Pernod Absinthe Supérieure o 1 double espresso o 1 ounce milk o 1 egg yolk Garnish o grated nutmeg Method: 1. Shake cocktail ingredients without ice. 2. Add ice and shake again to chill. 3. Double strain into a cock- tail glass. 4. Garnish with grated nutmeg. Remarks: Egg yolk aside, this may not be what you’d reach for first thing in the morning. But at any other time, this is a richly interesting cocktail. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Flor de Caña Extra Seco rum o egg white o 1 teaspoon brown sugar Garnish o freshly grated nutmeg Method : 1. Shake without ice. 2. Add ice and shake again to chill. 3. Fine strain into a cocktail glass. 4. Garnish with nutmeg. Remarks: Smooth for a drink that is all rum. It also has an interesting holiday vibe. If you are not a fan of the traditional eggnog, try this. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 1 ½ ounces Hennessy VS cognac o 6 ounces hot chocolate o 1 splash agave nectar Garnish o lightly whipped vanilla cream* o grated nutmeg o grated chocolate o ground allspice Method: 1. Stir cocktail ingredients in a cup or glass mug. 2. Top with whipped cream. 3. Garnish with grated chocolate, ground allspice and grated nutmeg. Remarks: *Add a few drops of vanilla extract while lightly whipping the cream. Remember, you’re not looking for stiff peaks here. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Hennessy VS cognac o ½ ounce Cointreau o ½ ounce Grand Marnier o 2 whole cloves o 4 ounces hot strong coffee or espresso Garnish o chocolate shavings o cinnamon stick Method: 1. Warm the spirits and cloves in a saucepan. 2. Strain into a warmed mug or cup. 3. Add coffee. 4. Garnish with a cinnamon stick and chocolate shavings. Remarks: It's not too sweet and it doesn't taste too strongly of orange. It's not too spicy either even with its cloves and cinnamon. In short, this is a very well-balanced cup of coffee. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Crown Royal Northern Harvest Rye whiskey o 1 ounce Lillet Blanc o ¼ ounce Maraschino liqueur o 1 dash Peychaud’s bitters o 2 ounces cold brew coffee Garnish o lemon peel o thyme sprig Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish with lemon peel and thyme sprig. Remarks: A great list of ingredients but one that might benefit from a sweetener. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ½ ounces Kahlúa or Patrón XO Cafe o 1 ½ ounces green Chartreuse o 1 double espresso Garnish o whipped cream o brown sugar o cinnamon stick Method: 1. Stir cocktail ingredients in a mixing glass. 2. Serve in a warmed cup. 3. Top with whipped cream. 4. Garnish with a sprinkle of brown sugar and serve with a cinnamon stick. Remarks: This is an example of why it pays to be inclusive. From this unlikeliest of pairings comes a most happy marriage. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o sugar o 1 ounce 1800 Añejo tequila o 1 ounce Patrón XO Cafe or Kahlúa. o 6 ounces strong hot coffee Garnish o 2 ounces whipped cream o chocolate shavings Method: 1. Moisten the rim of a glass mug and invert it into a shallow dish of sugar to coat the rim of the mug. 2. Combine remaining cocktail ingredients in the prepared mug. 3. Top with whipped cream. 4. Garnish with chocolate shavings. Remarks: This is a smooth and very tasty caffeinated cocktail. It is a little sweet so not rimming the mug with sugar could be an option. . . .